Effect of high-nitrogen fertilizer on gliadin and glutenin subproteomes during kernel development in wheat(Triticum aestivum L.)

作     者：Shoumin Zhen Xiong Deng Xuexin Xu Nannan Liu Dong Zhu Zhimin Wang Yueming Yan Shoumin Zhen;Xiong Deng;Xuexin Xu;Nannan Liu;Dong Zhu;Zhimin Wang;Yueming Yan

作者机构：College of Life ScienceCapital Normal UniversityBeijingChina Hubei Collaborative Innovation Center for Grain Industry(HCICGI)Yangtze University434025 JingzhouChina Institute of Scientific and Technical Information of ChinaBeijing 100038China College of Agronomy and BiotechnologyChina Agricultural University100081 BeijingChina 

出 版 物：《The Crop Journal》 (作物学报（英文版）)

年 卷 期：2020年第8卷第1期

页      面：38-52页

核心收录：

学科分类：0710[理学-生物学] 09[农学] 0901[农学-作物学] 0902[农学-园艺学] 

基　　金：financially supported by the National Key Research and Development Program of China(2016YFD0100502) the National Natural Science Foundation of China(31171773) 

主　　题：Bread wheat High nitrogen Gliadins Glutenins RP-UPLC 2D-DIGE 

摘      要：Nitrogen(N),a macronutrient essential for plant growth and development,is needed for biosynthesis of protein and starch,which affect grain yield and *** of high-N fertilizer increases plant growth,grain yield,and flour *** this study,we performed the first comparative analysis of gliadin and glutenin subproteomes during kernel development in the elite Chinese wheat cultivar Zhongmai 175 under high-N conditions by reversed-phase ultra-performance liquid chromatography and twodimensional difference gel electrophoresis(2D-DIGE).Application of high-N fertilizer led to significant increases in gluten macropolymer content,total gliadin and glutenin content,and the accumulation of individual storage protein *** 126 differentially accumulated proteins(DAPs)induced by high-N conditions,24 gliadins,12 high-molecularweight glutenins,and 27 low-molecular-weight glutenins were significantly *** during five kernel developmental stages displayed multiple patterns of *** particular,gliadins and glutenins showed respectively five and six accumulation *** accumulation of storage proteins under high-N conditions may lead to improved dough properties and bread quality.